Prep 40 mins
Cook 40 mins
After 40 years of stealing spanish rice recipes this is what I have come up with to date. "Watch for future development."
- 2 tablespoons olive oil
- 1 1⁄2 cups basmati rice
- 2 onions, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1⁄2 yellow bell pepper, finely chopped
- 1⁄2 green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon red chili pepper flakes (crushed)
- 1 teaspoon cumin, freshly ground
- 1 (15 ounce) can roma tomatoes, with juice (crushed)
- 2 -3 saffron strands
- 2 cups chicken stock
- Heat Oil over med-high heat in a heavy pan or dutch oven.
- (Cast iron works best).
- Pour in Rice, Saute (stir fry) 'til it starts to turn translucent, 4-5 minute.
- Add Onions, Bell Peppers, Red Chilies, Cumin, and Garlic.
- Saute 'til Onions turn translucent.
- Add Tomatoes, several strands of Saffron, and Stock. Mix well.
- When it starts to boil reduce heat to low.
- Cover and let it simmer for 20 minute.
- NO PEEKING!
- After the full 20 minute uncover and check to see if all of the liquid has been absorbed.
- It wants to be moist but have no visible liquid.
- NOTE; This is a great one to play with.
- Try frying chopped Salt Pork instead of Olive Oil.
- If you use Bacon instead, the flavor is again different.
- Turn it into a 1 dish meal; at step#3 add Danish or Italian meat balls.(See my other recipes).
- Play with the heat; try adding chillies of various flavors and amounts. Add these at step # 3.
- The only limit is how far you want to go.
- Have fun!
Loved it to the core! The only substitute I made was of substituting the chicken stock with Maggi vegetable stock with onions(I had to substitute because I'm a vegetarian). This rice has great presentation and taste! Thank you for sharing and for a great side dish to our lunch!